Pan Seared Sea Scallops Recipe

Cook the base

In a saucepan, heat broth and keep it warm. In another pot, melt butter and sauté onion and garlic until translucent. Add mushrooms and cook until soft.

Add the rice

Stir in Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.

Finishing touches

Stir in Parmesan cheese, and season with salt and black pepper. Keep warm.

Sauté

In a skillet, heat olive oil over medium heat. Add shredded brussel sprouts, salt, and pepper. Sauté until tender and slightly caramelized, about 5-7 minutes.

Make the sauce

In a saucepan, combine white wine, shallots, and chipotle. Simmer until reduced by half. Stir in heavy cream and reduce again until thickened. Gradually whisk in cold butter until smooth. Season with salt to taste.

Sear the scallops

Pat scallops dry with paper towels. Season with salt and black pepper. Heat olive oil in a skillet over high heat. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.

Plate the dish

On a plate, spoon creamy mushroom risotto, place sautéed brussel sprouts on the side, top with seared scallops, and drizzle with chipotle beurre blanc. Garnish with chopped chives.